Bbq Pork Nachos Recipe
House-made BBQ pulled pork, cheddar cheese, queso, lettuce, pico de gallo, sour cream, pickled jalapeños, and house-made corn chips.
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Ingredients
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House-Made BBQ Pulled Pork
House-Made Corn Chips
Nacho Toppings
Method
House-Made BBQ Pulled Pork
- 1
Season and Cook Pork
Season pork shoulder with salt, pepper, paprika, garlic powder, onion powder, and brown sugar. Rub spices evenly over the meat.
- 2
Place pork in a slow cooker with 1 cup of water. Cover and cook on low for 8 hours or high for 4-5 hours, until pork is tender and shreds easily.
- 3
Remove pork from the slow cooker and shred using two forks. Return to slow cooker and stir in BBQ sauce. Let it warm for another 10–15 minutes on low heat.
House-Made Corn Chips
- 4
Prepare Chips
Cut corn tortillas into quarters to form chip-sized wedges.
- 5
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- 6
Fry tortilla wedges in batches for 2–3 minutes or until golden and crisp. Remove and drain on paper towels. Season immediately with salt.
Nacho Assembly and Toppings
- 7
Layer Nachos
Preheat oven to 375°F (190°C). On a large baking sheet or oven-safe platter, spread a layer of homemade corn chips.
- 8
Top chips evenly with shredded cheddar cheese and dollops of warm BBQ pulled pork.
- 9
Drizzle with queso, then place in the oven for 5–7 minutes or until cheese is melted and bubbly.
- 10
Remove from oven and top with shredded lettuce, pico de gallo, sour cream, and pickled jalapeños.
- 11
Serve immediately while hot and crisp.
